Meat Memories from Kashmir: Nayantara Sahgal

"Meat is the most delicious part of a Kashmiri pandit's meal,” says eminent writer Nayantara Sahgal.

Photo Courtesy: Timesinfo
We begin our series Indian Memories of Meat with a recipe for Kashmiri mutton kofta.

Nayantara Sahgal says, "Meat is the most delicious part of a Kashmiri pandit's meal. This recipe for Kashmiri koftas is from my grandmother and uses the measure ‘ser’ which, I think, is a little more than a kilo. Also the word ‘karchi’ – a round kitchen ladel – for the amount of oil.”

1. Half a "ser" keema, ground very fine
2. Yogurt (No amount given, but about 7-8 tablespoons should be okay)
3. One "karchi" mustard oil (previously smoked and cooled)
4. Three teaspoons dhania powder
5. 1 teaspoon jeera
6. 1 teaspoon hing
7. 2 teeaspoon garam masala
8. Salt
9. Half-pao ghee
1. Blend the keema, yogurt and mustard oil.
2. Add to it dhania and jeera powder, hing, garam masala and salt.
3. Make the mixture into sausage shapes.
4. Fry on low flame in ghee till they turn red.
5. Add about half-"ser" water and cook, leaving a little liquid for gravy.
Note: Basic Kashmiri garam masala proportions: 1 pao big elachi, half-pao jeera and quarter-pao cloves. All ground and mixed.

Courtesy: Indian Cultural Forum



Related Articles